Nougat is the oldest amazing aerated confection food item. The varieties of this type of food can be found throughout Italy, Spain, France, the Balkans, and the Middle East. Most nougats are made of whipped egg white mixed with roasted chopped nuts such as almonds, pistachios, walnuts, and hazelnuts.
You can give nougat as a gift or offer it as a delectable snack to share with loved ones. It is frequently used as a flavouring or filling in ice cream and other desserts.
Although nougat’s texture might vary, it is often chewy. Nougat’s history may be traced back to ancient Rome, where honey, almonds, and egg whites were used in its production. There are numerous distinct varieties of nougat that are currently consumed over the world, including Spanish turrón, French nougat de Montélimar, and Italian torrone.
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History of Nougat
In the French medieval city of Montélimar, roasted almonds and honey were first combined to create the nougat that is familiar to us today. Nougat gained popularity in Italy in the 18th century, where it was frequently flavoured with vanilla, chocolate, or other ingredients.
Italian and French immigrants brought nougat to the United States for the first time in the early 20th century. The Mars bar, which was created for the first time in the 1920s, is the most well-known brand of American nougat. In American chocolate bars like Snickers and Milky Way, nougat is frequently utilized as a filling.
A similar treat known as “halva,” which is prepared from sesame seeds and honey, is well-liked in the Middle East. The confection known as “couscous” in North Africa is made of ground almonds and honey. The Chinese New Year is when nougat, or “nian gao,” is usually consumed.
Nougat has gained popularity in recent years as a high-end component in sweets like ice cream and truffles. Chefs have also started experimenting with various tastes and textures, such as utilizing various kinds of nuts and adding fruit and spices to nougat.
A delicious treat called nougat is created from egg whites, roasted nuts (such as almonds, hazelnuts, or pistachios), and sugar or honey. There are several types of nougat, including:
- White nougat: It is made with sugar or honey, roasted nuts, and egg whites and is a most traditional type of nougat. Additionally, it is light in colour and has a soft, chewy texture.
- Dark nougat: This is made with dark-coloured sugar or honey, which gives it a darker colour and a stronger flavour and also has a chewier texture than white nougat.
- Soft nougat: This is made with a higher proportion of honey or corn syrup, which gives a softer and more pliable texture.
- Hard nougat: This is made with a higher proportion of sugar and has a harder, more brittle texture than soft nougat.
- Torrone: This is an Italy variation of nougat which is made with honey, sugar, and almonds or other nuts, and is often flavoured with vanilla or other extracts.
- Jijona: This is a Spain variation of nougat, which is made with almonds, sugar, and honey, and has a softer and less sticky texture than the traditional French nougat.
- 1 cup Granulate sugar
- 1/4 cup Corn syrup
- 1/4 cup Honey
- 1/4 cup Water
- 2 Egg whites
- 1 tsp Vanilla extract
- 1 cup Chopped nuts (optional)
- 1/4 tsp Salt
- Line a 9×9 inch square baking pan with parchment paper.
- In a medium saucepan, combine sugar, corn syrup, honey, and water. Cook over medium heat, stirring constantly, until sugar has dissolved and mixture comes to a boil.
- In a separate bowl, beat the egg whites and salt until stiff peaks form.
- Slowly pour the hot syrup mixture into the egg whites, while continuing to beat the egg whites on high speed.
- Add vanilla extract and mix until well combined. Stir in chopped nuts if desired.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Allow the nougat to cool and set for at least 2 hours. Once set, cut the nougat into squares and enjoy!